Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic puree for desserts.
- 1 loaf pound cake, sliced horizontally into thirds
- 1 1/2 cups raspberries (6 ounces)
- 1 pint vanilla ice cream, softened
- Confectioners' sugar, for serving
Place the bottom layer of the cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over the cake, spread evenly with half the ice cream and top with another cake layer. Repeat with remaining raspberries, ice cream and cake.
Wrap with foil and freeze at least 4 hours (or up to overnight). Remove the cake from the freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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